I may be born and (mostly) raised in San Francisco, but the Montana years shine through now and again. This particular recipe is a nod to the late nights I spent studying with my bestie over cheese fries and coffee in a truck stop diner near Bozeman, MT. When I think of cheese fries, these are what spring to mind: thick fries drowned in flavorful, cheesy sauce.  This recipe delivers exactly that, plus green onions and bacon.


If we’re honest, everyone is a little persnickety when it comes to french fry particulars. I prefer this sauce with wedges or crinkle cut, baked rather than fried – but you do you. Whatever speaks to your cheese-fry-loving heart, ya know?


If it glistens, it must be good for you, right?

Smothered Cheese Fries
Prep time
Cook time
Total time
Tasty cheese sauce, perfect for pouring over french fries.
Recipe type: Delicious, Appetizer
Cuisine: American
Serves: 6-8 servings
  • 1 large ziplock bag
  • 4 strips bacon, cooked and roughly chopped
  • 2 green onions, sliced
  • 4 cups shredded cheddar cheese
  • ½ cup shredded Gouda
  • 2 Tablespoons cornstarch
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4 oz. cream cheese
  • Approximately 1 cup of milk or heavy cream
  • Large bag of frozen French fries of your choice (crinkle cut, wedge, etc).
  1. Prepare fries according to preference and place in a large casserole dish.
  2. Combine the cheeses, cornstarch, and spices in the ziplock bag and shake until evenly mixed.
  3. Lightly warm about ½ cup of the milk or heavy cream in a medium pot.
  4. Stir in the cheese mixture and cream cheese.
  5. Continue to stir over medium-low heat until cheese starts to get melty.
  6. Add in about ¼ cup more milk and continue stirring.
  7. Keeping stirring until well combined - add a little more liquid if the mixture seems too thick to pour (should be very smooth, not chunky).
  8. Pour over fries.
  9. Sprinkle with green onion and bacon bits.
  10. Enjoy!


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Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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